Beach Bistro is a small restaurant on the Gulf of Mexico. Each table has white table cloths and napkins. I love it when a restaurant replaces the white napkins with black if you are wearing dark pants. There is a vase with one or two 3-foot red roses.
After ordering we received a small glass of their “One Helluva Soup” Bistro Blue Tomato: Season Parrish plum tomatoes with sweet cream and Maytag blue cheese. This was so good I could have ordered a bowl and called it a night.
Ed had a salad from Farmer MacGregor’s Garden with greens, jicama, roasted yellow peppers, nasturtiums, goat cheese, and other stuff I don’t remember right now. He said it was the best salad he has had…ever! I passed on a salad or appetizer because I was getting Food Heaven for my entrée.
One of our servers poured me a glass of Sauternes to accompany my entrée.
For his entrée, Ed had a “small plate” of grouper, caught locally that morning, with a toasted coconut and cashew crust. Finished with a red pepper, papaya jam and served on mashed potatoes. (small plates do not include vegetable side)
http://i368.photobucket.com/albums/oo124/MichaelJohn52/0221092049.jpg
In 2005 owner Sean Murphy and the Beach Bistro chef team were invited to perform a guest chef dinner at the James Beard House. “An outrageous and profound food triple crown of Iowa lamb, butter poached lobster and seared Hudson Valley foie gras on a brioche bread pudding, circled with a balsamic reduction of 20 year aged balsamic, a nutmeg anglaise, a vanilla bean Sauternes reduction and a sidecar of port rosemary lamb demi-glaze.”
This was my entrée!
http://i368.photobucket.com/albums/oo124/MichaelJohn52/0221092048b.jpg
The sides included perfectly steamed asparagus and carrots with a red cabbage slaw and mashed potatoes.
http://i368.photobucket.com/albums/oo124/MichaelJohn52/0221092048a.jpg
Beach Bistro’s website’s menu shows this at $78.00. They have reduced the price ($62.00) and added a smaller portion ($48.00). A young man at another table ordered the larger one with 4 lamb chops, a whole lobster tail and twice the foie gras…way too much for this old man. Especially with dessert coming up.
Ed dessert was the Chocolate Truffle Terrine: “The richest blend of bittersweet chocolate. With homemade wild berry Melba fresh berries, praline and chef-made ice cream.”
http://i368.photobucket.com/albums/oo124/MichaelJohn52/0221092121.jpg
Mine was the Crème Brulee Trio” Coffee, Fresh Banana, and Godiva Chocolate.
http://i368.photobucket.com/albums/oo124/MichaelJohn52/0221092120.jpg
French Press coffee. We had a bottle of 2007 Cakebread Chardonnay.
After ordering we received a small glass of their “One Helluva Soup” Bistro Blue Tomato: Season Parrish plum tomatoes with sweet cream and Maytag blue cheese. This was so good I could have ordered a bowl and called it a night.
Ed had a salad from Farmer MacGregor’s Garden with greens, jicama, roasted yellow peppers, nasturtiums, goat cheese, and other stuff I don’t remember right now. He said it was the best salad he has had…ever! I passed on a salad or appetizer because I was getting Food Heaven for my entrée.
One of our servers poured me a glass of Sauternes to accompany my entrée.
For his entrée, Ed had a “small plate” of grouper, caught locally that morning, with a toasted coconut and cashew crust. Finished with a red pepper, papaya jam and served on mashed potatoes. (small plates do not include vegetable side)
http://i368.photobucket.com/albums/oo124/MichaelJohn52/0221092049.jpg
In 2005 owner Sean Murphy and the Beach Bistro chef team were invited to perform a guest chef dinner at the James Beard House. “An outrageous and profound food triple crown of Iowa lamb, butter poached lobster and seared Hudson Valley foie gras on a brioche bread pudding, circled with a balsamic reduction of 20 year aged balsamic, a nutmeg anglaise, a vanilla bean Sauternes reduction and a sidecar of port rosemary lamb demi-glaze.”
This was my entrée!
http://i368.photobucket.com/albums/oo124/MichaelJohn52/0221092048b.jpg
The sides included perfectly steamed asparagus and carrots with a red cabbage slaw and mashed potatoes.
http://i368.photobucket.com/albums/oo124/MichaelJohn52/0221092048a.jpg
Beach Bistro’s website’s menu shows this at $78.00. They have reduced the price ($62.00) and added a smaller portion ($48.00). A young man at another table ordered the larger one with 4 lamb chops, a whole lobster tail and twice the foie gras…way too much for this old man. Especially with dessert coming up.
Ed dessert was the Chocolate Truffle Terrine: “The richest blend of bittersweet chocolate. With homemade wild berry Melba fresh berries, praline and chef-made ice cream.”
http://i368.photobucket.com/albums/oo124/MichaelJohn52/0221092121.jpg
Mine was the Crème Brulee Trio” Coffee, Fresh Banana, and Godiva Chocolate.
http://i368.photobucket.com/albums/oo124/MichaelJohn52/0221092120.jpg
French Press coffee. We had a bottle of 2007 Cakebread Chardonnay.